Chef JunJun de Guzman’s passion for food is deeply rooted in family. Growing up surrounded by the tantalizing aromas of his mother’s cooking and the endless pursuit of the city’s best culinary offerings, a love for food was inevitably instilled within him.

“My family loves to eat,” he reminisces, “always searching for the most delicious food around Manila. And my mother, oh, she was a fantastic cook! Her simple dishes always tasted extraordinary.”

This early exposure sparked a lifelong fascination with the art of cooking. While the family’s cravings for delectable meals fueled his initial interest, it was the desire to create those culinary masterpieces himself that truly ignited his passion. He began his culinary journey by taking short courses with various chefs, eventually pursuing more formal training in the early 1990s.

Over the years, Chef JunJun has honed his skills and developed a diverse repertoire of dishes. While his Smoked Fish Mousse and Tiramisu once graced many a table, his current holiday favorite is a decadent Truffle Honey Melange. This constant evolution reflects his dedication to exploring new flavors and techniques.

However, the culinary world presents its own set of unique challenges.

“Baking presents the biggest challenge for me, especially working with large-scale institutional baking companies,” he explains. “The techniques and approaches differ significantly when you’re dealing with 50 kilograms of flour. It requires a different level of precision and understanding.”

Despite these challenges, Chef JunJun remains ever curious. “I’m eager to delve into the world of confections,” he reveals. “Sugar is another science entirely, with so much to learn about achieving the perfect taste and texture. I’m particularly interested in elevating traditional Filipino sweets like kakanin by exploring new flavor combinations and techniques.”